C is for Cookie

Who could resist a good batch of cookies? Certainly not us we wholeheartedly assure you. We thought, befitting to the holiday spirit, that we might just share two of our favorite recipes.

The first is a crispy chocolate chocolate chip called "Korova Cookies" from a cookbook specializing in Parisian pastries. We find them just a bit more sophisticated than the classic chocolate chip and the perfect accompaniment to an afternoon cappuccino.

The second, a classic ginger molasses variety, is from a friend's mother we'll refer to as Mrs. Jetson and that we have taken the liberty to half because we think the quantities she suggested were meant to feed her entire small midwestern town.

Korova Cookies

1 1/4 cups flour
1/3 cups Dutch process cocoa (or just unsweetened cocoa)
1/2 tsp baking soda
1 stick plus 3 tbsp unsalted butter (room temperature)
2/3 cups packed light brown sugar
1/4 cup granulated sugar
1/2 tsp fine sea salt
1 tsp pure vanilla extract
5 oz bittersweet chocolate, chopped into chip-size bits

Sift the flour, cocoa and baking soda together. Cream the butter either by hand or in the mixer and then add both sugars and vanilla and beat for another minute or two. Mix in the dry ingredients only until incorporated and the dough is crumbly. Toss in the chocolate pieces and mix only to incorporate. Try not to handle the dough too much once the flour is mixed in.

Turn the dough out onto a smooth work surface, divide in half and, working with one half at a time, shape the dough into a log about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 1 hour.

Preheat oven to 350 and on a baking sheet lined with parchment paper bake one sheet at a time for 12 minutes. Please note: These cookies are drier than most which is part of their novelty. Don't worry if they look like they aren't done when you remove them from the oven and make sure to cool them on a wire rack until they are close to room temperature.

Ginger Molasses

Cream:
1/2 lb butter
1/4 tbsp salt
1 1/2 cups sugar
2 medium sized eggs
3/8 cup molasses (add 1/4 cup water)

Sift:
3 1/2 cups flour
1/2 tbsp baking soda
1/2 tbsp cinnamon
3/4 tbsp ground cloves
1/2 tbsp ground ginger

Mix wet and dry ingredients together. Cover and refrigerate overnight.

Roll dough into walnut sized balls, roll the balls in some sugar (just sprinkle some on a plate) think of it like salting a margarita glass...except...not really. Bake at 350 for about 13-15 minutes and enjoy.